Baked Chicken with Rice Stuffing Lower Protein - Kidney

Check out how many calories in Baked Chicken with Rice Stuffing Lower Protein - Kidney. Get answers to all your nutrition facts questions at FitClick.
lilyfern1
Posted by
filed under Main Dishes

Main Dishes
  
Serving size: 1/4 cup
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 1120 (56% DV)
Fat: 64g (99% DV)
Carbohydrates: 18g (6% DV)
Protein: 110g (220% DV)
Description: Serving size: 2 ounces chicken, 1/3 cup rice stuffing Nutrients per serving Calories 250 Protein 16 g Carbohydrates 24 g Fat 10 g Cholesterol 43 mg Sodium 76 mg Potassium 227 mg Phosphorus 120 mg Calcium 23 mg Fiber 0.7 g
Ingredients:  Makes 4 servings (1 cup)
4  lb.
 
2/3  cup
 
1  tablespoon
 
1  tablespoon
 
1  teaspoon
 
1/2  cup
 
2 
 
1  cup
 
1/4  cup
 

Tip: For nutritional information on all the ingredients in Baked Chicken with Rice Stuffing Lower Protein - Kidney just click on each ingredient name. Then adjust the serving size for any Baked Chicken with Rice Stuffing Lower Protein - Kidney ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat oven to 350° F.
2
Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
3
In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.
4
Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for 1-1/2 hours or until internal temperature reaches 180-185° F. Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
5
Spoon rice stuffing from chicken cavity and place on a serving platter.
6
Portion half of the chicken into 2 ounce portions and serve.
7
Refrigerate or freeze remaining chicken.
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